Name: Creamy chicken potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 300g potatoes, unpeeled, scrubbed; olive oil cooking spray; 300 gram chicken thigh fillets, cut into 1.5 cm pieces; 125 gram short-cut bacon rashers, rind removed, finely chopped; 1 clove garlic, crushed; 1 tablespoon plain flour; 300 millilitre cream; 2 teaspoon wholegrain mustard; 1/4 cup semi-dried tomatoes, chopped; 125 gram can corn kernels, rinsed; 1/3 cup finely grated tasty cheese; 2 tablespoon finely chopped flat-leaf parsley; mixed salad, to serve

Ingredients

4 300g potatoes, unpeeled, scrubbed

olive oil cooking spray

300 gram chicken thigh fillets, cut into 1.5 cm pieces

125 gram short-cut bacon rashers, rind removed, finely chopped

1 clove garlic, crushed

1 tablespoon plain flour

300 millilitre cream

2 teaspoon wholegrain mustard

1/4 cup semi-dried tomatoes, chopped

125 gram can corn kernels, rinsed

1/3 cup finely grated tasty cheese

2 tablespoon finely chopped flat-leaf parsley

mixed salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Spray a baking tray with oil.

2.Pierce potatoes several times. Microwave on high 5 minutes, or until just tender. Place on prepared tray. Spray with oil. Bake 30 minutes, or until golden.

3.Meanwhile, heat a large frying pan over high heat. Add chicken and bacon. Cook, stirring, 5-7 minutes or until cooked. Stir in garlic and flour. Gradually stir in cream and mustard, until smooth. Simmer 5-7 minutes, or until thickened slightly. Stir in tomato and corn.

4.Cut potatoes in half; scoop out flesh, leaving a 2cm shell. Mash half the flesh in a small bowl, until almost smooth (reserve remaining flesh for another use). Stir into chicken mixture. Preheat oven-grill to high.

5.Place potato shells back on prepared tray. Spoon chicken mixture into shells. Sprinkle with cheese. Grill 3-4 minutes, or until golden. Sprinkle with parsley. Serve with salad.

Use leftover mash for pie toppings.
Note

Woman's Weekly Food

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Ingredients

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